Nourish has had the privilege of sitting down with a number of interesting, influential chefs and food-drivers in the local, national and international community, and though you'll have to pick up a full copy in which their interviews run to read them in entirety, we want to share here some powerful things they had to say.
Everyone is a cook. We walk. We talk. We cook. People choose to opt in or opt out of cooking. The thing is - cooking with a spiritual compass. Depending on how your day looks, your week looks, your family structure, we can go together to the store and purchase trout. Cook it for ourselves, make extra to deliver to an elder, make fish soup with the bones. It's about living right by food.
I love when you know you're telling it exactly as it is. When you're afloat. It's unconflicted. Unequivocal. It's very valuable. I wish for everyone that they could and would allow themselves it.
The one book everyone should read? The Righteous Pork Chop by Nicolette Hahn Niman.
I work in the service industry and that means it's our job to cater to people. Their wants and needs. I learned a lesson of humanity and respect from one of my greatest mentors, Daniel Boulud. Treat people right, respect them no matter their position, and learn patience.
Best advice you ever got? It was at my second job after college - the Pompadour Restaurant at Caledonian Hotel in Edinburgh. I was younger and moving slow compared to the others, so the lead cook pulled me into the walk-in and talked about the need to move faster. It worked, as it created a desire to be faster and more productive every day I went to work.